Carrot and Mint Soup

Ingredients - Serves 4

• Fresh mint leaves - For garnish
• Greek yogurt - 1/4 cup, for garnish
• Salt and pepper - To taste
• Lemon juice - 2 tablespoons
• Fresh mint leaves - 1/2 cup, packed
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
5. Remove from heat and let the soup cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Add the fresh mint leaves and lemon juice to the blender and blend again until well combined.
8. Season with salt and pepper to taste.
9. Serve the soup hot or chilled, garnished with a dollop of Greek yogurt and fresh mint leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 3g
• Sodium: 500mg
• Sugar: 10g